Author Notes
More cooking and styling for my blog this week on #eattheweeds for lots of #phytonutrients for phyting-fit imunity. This is a tasty, salty and sweet salad. We had it for lunch onn beet (rainbow) fritters with avocado. Dlish —vanessa green
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Ingredients
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1 bunch
purslane strands, cut into inch long pieces
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3
bacon rashes, cooked and julienned
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1 cup
walnuts (I soak and roast mine ready in the fridge for extra digestive power!)
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1/4
red onion, sliced thin
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1 teaspoon
olive oil
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1 teaspoon
balsamic
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salt and pepper, to taste
Directions
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Fry your bacon and leave it to cool while you make your salad
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I cut the longer stems off the purslane, leaving some stems and pulling just the leaves of the straggly ones. Add the walnuts, the sliced onion, salt and pepper and bacon.
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Lastly add olive oil and balsamic and toss. Yum
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